Sprint 2 the Table

Appetites and Adventures

Work It Out: Kitchen Edition

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You can’t out crunch a bad diet.

 

Where’s the chocolate-lovers ab diet?!

Today’s Work It Out post is a little different.  Usually I feature a new workout technique, but this post-Thanksgiving week I’m being a little selfish.  I need to Work It Out in the Kitchen.  Like many others, I indulged throughout the Thanksgiving holiday.  No regrets – it was fantastic – but now I need to reset and not let that sweet tooth take over all the way into the new year.

 

When I start with the sweet tooth and red wine other indulgences it quickly becomes a habit.  At one point I was eating dessert after every meal… including breakfast.  What works for me is to go cold turkey (pun intended) to reset myself.  I’ve done this in the past through my favorite cleanse, but I haven’t gotten to the “emergency” point yet.  This time around I’m going back to the basics.

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Leading up to Christmas I’m going to be doing a Kitchen Workout in addition to my normal routine.  This isn’t about weight loss (my new diet is actually focused on gaining – more on that tomorrow).  The Kitchen Workout is about eating to fuel your body properly.  Eating clean makes me feel energized, keeps my skin clear, and improves my ability to focus.

The following guidelines are what works for me.  For example, I know that I can’t have just a little sugar and stop.  Therefore, I’m cutting it out.  I also know that I can’t be too strict on myself or I’ll go full-speed in the opposite direction.  A Saturday “cheat day” will be employed. 🙂

 

The Kitchen Workout

  • Eat clean – minimize processed foods
  • Cut out the sugar (except fruit)
  • Limited dining out
  • Keep sodium to a minimum
  • No drinking on “school nights”
  • Stick to complex carbs
  • Eat small meals throughout the day
  • Take in plenty of protein to feel full and build muscle
  • Incorporate vegetables into each meal

 

Who else wants to join in the Kitchen Workout?

A good support/accountability network is a big part of staying on track!  Feel free to steal the #KitchenWorkout graphic and show your clean eating pride!  I’ll be sharing some new recipes, as well as more tips for holiday survival.

To get started, check out these posts for more ideas on eating clean:

 

For some initial food ideas?  Here are a few clean recipes that won’t leave you feeling like you’re missing anything:

 

Maple TVP “Oatmeal”

 

 Crab Eggs Benedict, Lightened Up

 

Grilled PB&J with Tofu Peanut Butter

 

Tzatziki Chickpea Tuna Salad

 

Mexican Crustless Chickpea (Vegan) Quiche

 

Fig and Edamame Kamut Berries with Sriracha-Lime Vinaigrette

 

150 Calorie Microwave Chocolate Protein Cake

 

Chewy Granola Cookies

***

The holidays have begun!  I’ve been invited to a cookie swap… I’m taking my granola cookies so I know I have a healthier option.  Can’t wait to see if anyone knows they are better for you!

Did anyone try the bicep moves Jody shared last week?

Are you making an effort to keep it clean over the holiday season?

 

Nuttzo Over Nut Butter + Giveaway

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Lame jokes are my favorite.

Q: What did the fish say when he hit a wall?

A: Damn.

I’ll spare you more jokes and get right to the point. Remember my post competition treat of choice? 

NuttZo was a big treat for me because I hadn’t been “allowed” nut butter on my training plan for a while, and because at ~$15 it’s a pricey jar of creamy, nutty deliciousness (worth every penny, btw).

That’s not a problem for one of you… The lovely people at Nuttzo have offered to give away a jar of the good stuff!  this is a jar of the Original flavor (my favorite).  It contains peanuts, cashews, almonds, Brazilian nuts, sunflower seeds, flax seeds, hazelnuts, sea salt.  All organic.  No added sugar or oil.

Other reason NuttZo rocks: 

  • Legumes + nuts and seeds = a complete protein (all your amino acids)
  • Provides 50% of your DV of ALA Omega 3 per serving (650 mg)
  • A 16-ounce jar of NuttZo Original provides 14 servings – less than $1 per serving of organic nut-nutrition

 Receive up to 4 entries by:

  1. Follow me on Twitter or Subscribe to the Sprint 2 the Table RSS feed or email
  2. Tweet: You could say something like: I’ve entered to win a jar of nut butter in the @NuttZoCEO giveaway at @sprint2thetable http://wp.me/p16jDn-1hN  #giveaway
  3. Be Social: Facebook Like NuttZo, Pinterest Follow Me and/or Pin Something of Mine, Instagram Follow Me
  4. Comment: What is your favorite way to eat nut butter?

Please leave a *separate comment* for each entry!

Contest ends at 11:59pm EST on Tuesday, November 13th.  The winner will be announced on Wednesday, November 14th.

Just in case you need some ideas for using nut butter, here are my top 5: 

(Note: many of these call for peanut butter or peanut flour, but you can sub in NuttZ or your favorite nut butter.)

1.  Nut Butter & Aggs 

All-time favorite breakfast invention.

 2. Nut Butter-Baked Oatmeal 

Perfect on a cold morning.  Like now.

3. Chili Nutty Tofu

Lauren can vouch for me – baked tofu is fantastic fluffy goodness.

4. Chocolate Zucchini Muffins

These are only 100 cals and have just 2g of sugar.  And you’d never know it.

5. Sweet Potato Nut Butter Ice Cream

To my fellow addicts: this is also amazing with pumpkin. 

***

I get my new nutrition plan today… I’m at once relieved (this has been a junk food bender) and sad. 

What’s the most #strangebutgood way you eat nut butter?

What is your favorite lame joke?

Strange But (Mostly) Good

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Strange is good, but not always.

 

Source: www.huffingtonpost.com

 

I don’t know if I can get on board with this.  Maybe the Cinnamon & Sugar.  Pumpkin Pie Spice is really pushing it.  Certainly NOT the White Chocolate & Peppermint.

The Huffington Post agrees with my assessment.  They compared the Cinnamon & Sugar to Cinnamon Toast Crunch.  They couldn’t take more than a bit of the White Chocolate & Peppermint, calling it a “horrible abomination to humanity.”  These interesting chip flavors are set to debut in November.

 

Who am I to judge?  Some of you may think items on this Friday’s “Strange But Good” list are just as revolting.

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1. Banana-Cottage Cheese Toast.  With Bacon.

I mixed up some no-salt cottage cheese, 1/2 a mashed banana, cinnamon, peanut flour, and just enough almond milk to keep it from being dry.  Then I slathered it on top of a toasted piece of P28 High Protein Bread… and topped it with a teeny bit of crumbled bacon.

Sweet, salty, creamy, and crunchy.  This breakfast was everything I could want.  Clearly this was before the great sodium cut.

Side note: one of my favorite ATL chefs, Kevin Gillespie, now has an online show.  Check out “The Bacon Show.”

 

2. Dilly Salmon and Raspberry Salad

After the blood orange and curried salmon salad success I posted on Wednesday, I decided to keep going with the salmon combos.  This salmon was pre-coked in dill and lemon, them I shredded it and mixed it with raspberries, fresh basil, and crushed Marcona almonds.  Ah-mazing.

That bite from the raspberries was perfect with the salmon and the crunch factor from the almond sent me over the edge.  A healthy fat win.

 

3. Vegan Softserve with Sriracha

While Allie was in town last weekend, we hit up Dough Bakery, one of my favorite vegan spots in Atlanta.  They offer vegan softserve cups, cones, or shakes. I opted for the cone with sprinkles… and then I eyed the Sriracha left over from our biscuits.

Sweet and spicy… I wanted it to be better than it was.  It needed another component.  Maybe if it had been a sriracha chocolate sauce?  Strange… still mostly good.

 

They also had zombie cupcakes.  I refrained, but I had to share this picture of Halloween strange But Good-ness: 

 

4. Semi-Homemade Hotel Breakfast

PSA: The Homewood Suites in Ft. Worth, TX doesn’t serve oatmeal everyday.  They alternate them with grits (welcome to the South).

Luckily I had a BYOP (bring your own protein) back up plan.  I’m surprised the TSA didn’t take my bag with all the goodies I packed.

Into my bowl went:

  • 1/2 a mashed banana
  • Mini-box of Cheerios
  • 1 serving protein powder (pre-mixed with flax before I left)
  • Sugar-free syrup (first time I’ve seen that on a b’fast bar!)
  • Peanut butter

 

It wasn’t half bad!  I wish there was cinnamon, but the stuff they had was pre-mixed with sugar.  Remember to mash the banana first if you’re working with one bowl.  It gets messy if you try mashing with the cereal in the bowl (not that I would know…).

My awesome boss didn’t even blink an eye. 🙂

 

5. Vegan PB & Zeggs*

I know I posted this with the recipe on Wednesday, but I have to give it another shout out.  Since the loss of egg whites, I needed a new way to enjoy my PB& Jeggs creations.

Scrambled tofu is a great, low sodium alternative to eggs!  I am so in love with my Peanut Butter and Carrot scramble (PB& Ceggs)… naturally I had to try it with zucchini too.  New favorite Meal 6 is PB & Zeggs.

My only changes were to use grated zucchini in place of carrot and used almond extract in place of the maple.  Topped with extra cinnamon because I’m an addict it’s good for you.

*I suppose I should name this PB & Zofu… but that just doesn’t sound as good!

 

Bonus Round:

This is a bonus because I’m not telling you what it is until Monday!  Let’s just say it was delicious.  Any guesses?  2 hints: it was for Meal 2 on Thursday…. and it contained 20g of protein. 🙂

***

I’m thinking of hosting a bi-weekly (weekly?) “Strange But Good” round-up.  Would anyone be interested in participating?

Would you try those funky Pringles flavors?

What’s the strangest thing you’ve eaten this week?

 

Attack of the Killer Sodium + WIAW

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Sodium is in everything.

Except peanut flour, thank god.

With less than 4 weeks to go until my figure competition, my diet has gotten more strict.  The latest adjustment it sodium.  I’m only allowed 500 mg a day.  No more bacon, sorry.

It turns out sodium is everywhere – even in thing that aren’t processed   Egg whites, for instance.  My trainer said I don’t have to cut egg whites until 2 weeks out, but if I eat them my sodium for the day will most certainly be over.  And the super expensive crab in my fridge?  Forget it.

We’ve seen a lot in the media lately about sodium, and how much is added to our foods.  Too much sodium can lead to problems like high blood pressure, heart failure, osteoporosis (this one was news to me), kidney stones, dehydration, electrolyte imbalance, and hormonal imbalance.  You don’t need to cut to the extent that I am, but The Institute of Medicine recommends limiting sodium intake to less than 2300 mg per day.

When I first started watching my intake, I was shocked to see how much was in items you’d never think to check.  Protein powder is a culprit – I had one egg protein that was about 500 mg!  Other unusual suspects: coffee drinks, bread, cereal, and pretty much every condiment known to man.

You don’t have to have salt (or fats, or sugars…) to add flavor to foods!  Try some making your own blends for use on protein, veggies, and beans…

  • Italian: I make my own sodium-free tomato sauce with garlic, onion, basil, oregano and, parsley
  • Thai: For a spicy peanut sauce, try peanut flour mixed with rice vinegar, lime, sriracha, garlic, and cilantro (similar to what I did here in my: Chili Nutty Tofu)
  • Mexican: This is an easy one – toss in some lime, cumin, cilantro, garlic, and cayenne like I did in this Mexican “Rice” Bowl
  • Mediterranean: This is a staple-combo in my kitchen with its lemon peel, garlic, mint, oregano, dill, and onion
  • Indian: I rubbed a simple mix of lime, garlic, ginger, onion, curry, cumin, coriander, and garam masala on the salmon I used in Meal 2 below

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Another sodium-free item is pumpkin.  Perfect for this month’s Halloween-themed  What I Ate Wednesday.  See if you can guess how much sodium I took in…

Check out my low-sodium, #strangebutgood (that’s scary, right?) eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is scaring up their food this month!

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Meal 1:

After my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), I enjoyed a protein mush.  Failing miserably with the sodium intake yesterday, I skipped the eggs for breakfast and went for sodium-free pumpkin.

Pumpkin Protein Mush

  • 2 T oats
  • 1/4 C pumpkin puree
  • 1 scoop vanilla protein powder
  • 1 T ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp butterscotch extract
  • 5-6 drops stevia
  • Liquid, to mix
  • Topped with banana

Meal 2:

Forget #strangebutgood.  This was strange but amazing.  There are only 4 ingredients if you pre-cook the salmon!

I loved the savory curry against the sweet salmon and the citrus in the blood orange.  Bonus: blood orange is certainly a Halloween-appropriate food.

Curried Salmon and Blood Orange Salad

  • 3 oz curried salmon (pre-cooked with the Indian spices mention in first part of this post)
  • 1 blood orange, sectioned
  • 1 T fresh basil
  • 1 T roasted squash seeds (tossed in coconut oil, cinnamon, and cardamom before roasting)

Meal 3:

If tuna is the chicken of the sea, then swordfish is the steak of the sea.  This is hands-down my favorite seafood.  And it’s fairly low in sodium.  Score.

Served with a Golden Dumpling squash, diced and roasted with thyme, Dora the Explorer edamame, and raw cauliflower.

Know what only has 1.7 mg of sodium?  Sugar-free York Peppermint Patties.

Meal 4:

I am still addicted to this Tequila-Lime Tilapia recipe.  Today I had it with a side of carrots.  Yes, I recycled the lion plate from lunch. 

Meal 5:

Last week I mentioned that I rarely chicken.  Even more rare that eating it… I COOKED it.  Raw chicken is one of the most disgusting things in the world to me.  In my low sodium quest, I pulled out a cooking binder I made years ago and prepared a modified (low sodium, low-fat) version of a marinade I used to love.  It turned out really well!  I still hate raw chicken.

I DO love pizza.  It seemed like everyone on Instagram last night was making pizza, so I jumped off that bridge too.  I was going to make a socca crust, but realized that Kamut flour has less sodium.  I mixed 1/4 C with just enough water to form a batter and cooked it like a pancake in a pan.

On My Pizza:

  • Chicken
  • Ricotta spread 
  • Red onion
  • Fennel
  • Zucchini
  • Arugula

The ricotta mixture was simply fat-free ricotta with fresh herbs, cayenne, and white balsamic.  I sautéed the veggies before topping the pizza and sticking it under broil for a few mins before inhaling the deliciousness.

Meal 6:

I ate meal 5 too late, so I didn’t get to excited about Meal 6.  And I only had 75 mg left for the day.  And I wanted eggs.  I was whiny.

Then something awesome happened.  I remembered tofu.  Scrambled tofu, specifically.  Oh yes… we have VEGAN version of PB & Jeggs.  A carrot cake-inspired PB & Ceggs.

Just as glorious as the “real” thing.  The carrot cake-like spices make this veggie and protein-packed meal a dessert.

Recipe at bottom.

Meal 7:

If you guess I went over my sodium…. you’d be right.  I have to ask my trainer tomorrow, but I’m guessing protein trumps sodium so I went ahead and exceeded 500 mg to get another 20 of protein.

The most sodium-free way I could think of to do this was no salt cottage cheese and peanut flour.  Since I get a carb too I went for some pumpkin in the mix.  Flavorings included cinnamon (it’s sick how much I love the stuff), nutmeg, cardamom, almond extract, vanilla stevia.  Topped with figs.  Nom.

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Vegan PB & Ceggs (Peanut Butter & Carrot “Eggs”)

  • 4 oz tofu, crumbled
  • 2 T peanut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/4 tsp maple extract (can use vanilla)
  • 5-6 drops liquid stevia
  • 3 T water (or other liquid)

Place crumbled tofu in a greased (I used PAM) pan over medium-high heat.  

“Scramble” tofu until warmed through (~2-3 mins).  Meanwhile, mix together peanut flour, spices, extract, stevia, and water to form your peanut butter sauce (note: you could always use 2 T of your favorite nut butter here).

Add peanut butter and shredded carrot to the eggs.  Scramble together and allow to cooking ~1-2 mins more until hot.

Plate and enjoy!

Serves 1.

***

The protein count for the day: 169.4g.  The all-important sodium count: 576.5mg.

Quick shameless plug: in case you missed it, check out yesterday’s post for a new technique you can use to bust through plateaus in your workout.  It’s the first in a “Work It Out” series I’m doing!

Have you ever tracked your sodium intake?  Did it surprise you?

What is the best thing you’ve eaten so far this week?

My Favorite Topic

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Food.

 

Anyone surprised?

You know how they say men think about sex every 5 seconds?  That’s me with food.   It’s my 50 Shades of Grey.  

When I saw this quiz on Matt’s blog I was filling it out in my head as I read through his answers.

 

Breakfast

1. Favorite cereal as a child?

Lucky Charms.  I used to get in trouble for only eating the marshmallows.

 

2. Coffee or Tea? With milk or without?

Coffee.  Black like my soul.

Since I started having my morning cocktail, I no longer need to drink coffee before noon.  When I’m in the office, I am wondering down to reception to get a mid-afternoon pick-me-up cup!

Sometimes I eat it in Tiramisu Parfaits or drink it in a Pumpkin Frappuccino.

 

3. The one food you eat most often at breakfast?

That’s tough!  I don’t like to repeat meals a lot… but lately I’ve been all about my PB & Aggs.

 

 

Lunch

1. Sandwiches are generally considered a “lunch food.” If you had to choose between a grilled cheese and a peanut butter and jelly, which would you pick?

Grilled Peanut Butter and Jelly.  the “real” thing was my favorite growing up, but now days I eat this tofu-laced, low-fat, protein-filled version:

 

2. You can only put four ingredients in your salad (not including greens); what do you throw in the mix? Additionally, which greens and dressing do you pick?

It really depends on the mood!  Right now I’m thinking cucumber, red onion, celery, and walnuts on a bed of spinach and dressed with a mix of hummus, apple cider vinegar, and sriracha.

 

3. One food you can’t live without at lunch?

Again, I’m not a creature of habit!  I like to shake it up, but no matter what I need a little something sweet at the end… like a bite of dark chocolate.  Or these days on my training plan… I have a calcium chew. *sigh*

 

 

Dinner

1. It’s the end of the day. You’re tired, hungry, and your fridge is empty.  If fast food (from a chain) is your only option, where do you go and what do you order?

I’m copying Matt and saying Whole Foods.  Whatever is looking good on the hot bar (usually a bite of everything). It’s the closest thing to fast food that I will eat!

 

2. TV/computer on or off while you’re eating?

Computer.  In fact, I’m filling this out as I eat.

 

3. The one food you eat most often at dinner?

Lately it’s been my Cauliflower Pizza.  It’s a delicious addiction.

 

 

Dessert

1. Choose between these two American desserts: cheesecake or apple pie?

Cheesecake.  I don’t like cooked apples… but really I’d rather have chocolate cake than anything.

 

2. Choose between these two foreign desserts: tiramisu (Italy) or flan (Spain)?

I like them both, but I have to go with tiramisu.  Like the parfait above. 😉

 

3. Ice cream: cone or cup?

Cup.  More toppings.  Duh. 

***

Sometimes I wonder if everyone else thinks about food as much as I do… or if I have OCD.

I want your answers!  Is there anything you HAVE to have in your salads, or for lunch every day?

How much time to you each day spend thinking about food?

 

Sorry I’m Not Sorry

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I’m exhausted.

 

After a killer leg day (more on that Monday), I’m too pooped to poop.  Good thing since I’m so sore I can’t lower myself to the toilet.

So today is a random post.  I hope you don’t mind. #sorryimnotsorry <— new favorite has tag.

 

1. Inspiration

I find this especially appropriate after the afore-mentioned leg day.  It’s contains some language (as my mother would say), but I think it’s appropriately used. #sorryimnotsorry

 

 

2. Things I Should Care About More At The Gym

I really loved this post from Sarah.  Flashing people accidentally?  I’m probably guilty.  #sorryimnotsorry

The Someecard pic she included was especially awesome… because I’m a klutz and have the shin bruises and oven scars to prove it.

 

 

3. Smoothie Demo

I’m doing my first “food” demo this weekend!  My trainer and his wife asked me to do a smoothie demo at their gym to show people how quick and easy it is to get a good protein punch.

There will be 4 blender recipes, including my Carrot Cake Protein Shake… and a new smoothies that I’ll post on Monday.  Confession: I’m nervous. #sorryimnotsorry

 

 

4. Jamaican Tofu Chowder with Collards

This vegan chowder recipe from Janet has been on my Soup Pinterest board for ever and I really want to try it now that it’s getting cooler.

Or Allie could just make it since she has too many collards and bring me some when she visits in a couple of weeks. *Yes, I’m that lazy right now. #sorryimnotsorry

 

 

5. Pumpkin S’Mores Cake

Does this really need an introduction?  I’m making this Pumpkin S’Mores Cake from Stephanie after my competition.  It could trump last winter’s Sweet Potato and Toasted Marshmallow Cake.

And I might eat the whole thing. #sorryimnotsorry

 ***

One more (did I take it too far?).  I’m ravenous today.  Leg day is an appetite booster.  #sorryimnotsorry

What is your #sorryimnotsorry today?

What’s your favorite recently pinned/bookmarked recipe or inspiration?

 

Chinese Pepper Tofu + Faux Fried Rice

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Dry is the new fry.

 

I had never even HEARD of such a thing until a recent dinner out at The Lawrence.  One bite of their Salt & Pepper Tofu and I knew it must be mine.

 

 

Dry fried tofu is an interesting dish.  You pan fry pressed tofu without any oil, leaving it more dense and pleasantly crisp.  It’s almost creates a tofu version of  fried chicken – though much less greasy.  The trick is to cook it slowly to remove the water from the tofu without burning it.  The dried tofu soaks up marinades more effectively, making it incredibly flavorful.

 

 

Faux fried rice was almost an after thought to this one.  I was concocting my tofu recipe and eyed a box of Kamut® Khorasan Wheat I received to sample.

Asian dishes need fried rice… this isn’t exactly rice, but it worked.  I think it is better because I do not like especially like rice, and thanks to this box I discovered that I DO like Kamut.

 

 

Kamut has crazy-high amount of nutrients vs. other wheats, and has selenium, fiber, and… drumroll please… a good amount of protein (7g per serving)!  Kamut sent me flour, pasta, and berries.  The Kamut Berries* (sold under the Bob’s Mill Label) are what I used here.  It was my first time cooking them myself and I was quite pleased.  The package suggests soaking them over night, but I ignored that little detail and they turned out just fine.  Wheat berries have long been my favorite carb on the hot bar at Whole Paycheck Foods, and these Kamut berries are very similar.  They are fairly large in size (think large pearl couscous), chewy, nutty, and a little on the sweet side.

*Yes, I received this for free.  No, it didn’t affect my opinion… I had a hard time keeping my mouth shut if I don’t like something. 😉

 

 

After it as all dried and fried, I marinated my tofu in rice vinegar before coating it in a mixture of rice flour, pepper, and Chinese 5-Spice.  5-Spice is an awesome blend of  fennel, cloves, Szechuan peppercorn, star anise, and cinnamon – encompassing the five primary flavors of Chinese cuisine (sweet, sour, pungent, bitter, and salty).

That peppery goodness with the ginger and sweet red pepper-laced “fried rice” was so good made me wonder how I ever ate Chinese take-out.

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Chinese Pepper Tofu + Faux Fried Rice

For the Tofu:

  • 5 oz tofu, pressed and patted dry
  • Rice vinegar
  • 2 T brown rice flour
  • 1 tsp corn starch
  • 1/2 tsp black pepper
  • 1/4 tsp Chinese 5-spice
  • Oil

 

Cut pressed tofu into cubes or triangles, about 1 inch thick.  Place tofu in a non-stick pan over low-medium heat (my electric stove top was on 4), leaving room between pieces.  Slow cooking important so that tofu doesn’t stick or burn before the water has time to evaporate out.  Do NOT use oil – you are trying to leech all of the moisture.

As the tofu cooks, use a spatula to frequently press down on each piece.  Once the bottom sides are firm and golden in color, flip the tofu pieces and fry the other side, again pressing each piece.  They are done when they are golden and firm on both sides.

Place tofu in just enough rice wine vinegar to submerge and stir.  Marinate 10-15 mins.

Meanwhile, mix together remaining ingredients in a small bowl.

Lightly coat tofu in the flour mix.  Lightly spray pieces with oil (I have a can of EVOO from Trader Joe’s) and place in pan over medium heat.  Cook until outside are once again golden, turning once.  Note: If you don’t have spray oil, just place a small amount of oil in the bottom of your pan.

 

 

For the Faux Fried Rice:

  • 1serving (~1/2 C) Kamut (or other grain), pre-cooked
  • Olive oil
  • 1 clove garlic, minced
  • 1-in piece fresh ginger, minced
  • Red pepper
  • Green onion
  • Shiitake mushroom
  • Spinach
  • Egg whites (leave out to make vegan)
  • 1/8 tsp turmeric
  • Lime wedge

 

Heat a small amount of olive oil In a wok or skillet, and sauté garlic and ginger.

Add the other veggies (except spinach) and sauté until just softening.  

Add your grain and spinach, stirring to mix it with the other veggies.  When spinach is slightly wilted, add the egg (if using) and turmeric.  Cook until egg is done, ~5 mins.

Plate with your tofu and a twist of lime.

Enjoy!

***

This is a little more time-consuming than my bakedChili Nutty Tofu, but totally worth it!

Have you ever dry fried tofu?

What is your favorite dish at Asian restaurants?

 

Grilled PB&J with Peanut Tofu Butter

By

Comfort food will always reign supreme in my heart.

Even something close to the memory of your favorite comfort food can satisfy.  Take pizza, for example.  I LOVE good, Italian pizza but… It’s like gettin’ frisky.  All pizza is good, some is just better than others.

Cinnabon may be about to bust up my theory though.  They are apparently introducing Pizzabons.  Lucky ATL is their test market.  

[Photo: @AJCFoodandMore]

I can’t judge because I haven’t (and won’t) try it, but my hunch is that Cinnabon should stick with what it knows.

If I had to choose, grilled PB & J would be my #1 comfort food.  Growing up, my mom used to load the sandwich with lots of peanut butter (JIF) and my grandmother’s homemade muscadine jelly.  She would then butter the outside of the bread and grill it up like a grilled cheese.  The peanut butter would become runny and the buttery, crunchy bread was just the right contrast to the oozy-goozey center.

It’s been years since I’ve had one.  I can’t bring myself to put that much butter and gooey deliciousness on a sandwich.  This thing was probably close to 1000 calories.  That’s before the sides – Cheetos and chocolate milk (with extra syrup snuck in when Mom wasn’t looking).

When I was craving this particular sandwich yesterday, I decided to try to make a healthier version of my mom’s classic.

The bread was easy: I used my favorite P28 High Protein Bread.  The jam was also a no brainer – sugar-free Smuckers Strawberry.

The hardest part was the peanut butter.  I needed to achieve the right amount of gooey-ness, and actual peanut butter isn’t allowed on my training plan.  Time to get creative.  Peanut FLOUR is ok (it’s de-fatted), but it won’t melt.  It needs to be a creamy filling… and you know what’s creamy?  Tofu.

I blended my peanut flour with a serving of tofu and a couple of stevia drops for an amazing creamy, low-fat, protein-filled peanut butter.  Bam.

Rather then Cheetos I opted for apple sprinkled with cinnamon.  There was a little tofu-peanut butter left over, which made the perfect apple dip.

I never thought I’d say thing, but these days apple slices are legit more appealing than the processed orange cheese things.

Grilled Protein PBJ

Grilled Protein PB&J

  • Bread
  • 1 serving peanut tofu butter
  • 2 tsp sugar-free jelly
Peanut Tofu Butter
  • 3 oz tofu
  • 2 T peanut flour
  • 2-3 drops stevia

Pre-heat George Foreman grill, panini press, or grill pan.

Place Peanut Tofu Butter ingredients in a blender and blend until smooth.

Spread peanut butter and jelly on your bread of choice to make you sandwich.  Place in/on hot grilling apparatus and cook until each side is golden brown.

Enjoy!

***

To be clear: I have nothing against Cinnabon (outside of a general opposition to junk food).  Admittedly, the smell of their cinnamon rolls is intoxicating.  I just can’t imagine wanting a Pizzabon over a real pizza slice or a real Cinnabon.

Would you try the Pizzabon?

What was your favorite childhood meal?  Would you still eat it today?

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